Vegan Pumpkin Pie Overnight Oats
This vegan pumpkin pie overnight oats recipe is like a foodie’s dream come true. It’s loaded up with fiber and makes the perfect breakfast, snack or healthy dessert. These overnight oats are gluten free, dairy free and vegan, too!
Servings Prep Time
4 10minutes
Cook Time Passive Time
20minutes 4hours
Servings Prep Time
4 10minutes
Cook Time Passive Time
20minutes 4hours
Ingredients
Oats
Caramel Sauce (makes about 1 1/2 cups)
Instructions
Oats
  1. Combine all of the ingredients (except for the apples) together in a large glass bowl.
  2. Cover with plastic wrap and let it set in the refrigerator for at least 4 hours or overnight.
  3. Add the diced apples to a small saucepan and add enough water to cover the tops. Turn the heat on high and bring the water to a low boil. Lower the heat to a simmer. Let the apples cook about 3-5 minutes until they are fork tender and drain. Set aside.
Caramel Sauce
  1. Pour maple syrup and coconut sugar into a heavy bottomed saucepan. Bring to a boil over medium heat and let boil softly for ~15 minutes. Stir every few minutes with a heat proof spatula to keep the bubbles down.
  2. Once the syrup begins to coat the outside of a spatula or spoon, it’s time to add the coconut milk. Raise the heat again and bring to a low boil and turn back down. Continue stirring until it begins to thicken up quite a bit.
  3. Remove from heat and stir in oil, salt, and vanilla extract.
  4. Let cool to room temperature, stirring occasionally to keep the fat incorporated.
  5. Toss the apples in caramel sauce and layer this mixture with the overnight oats into a bowl or glass jars. Enjoy!
Recipe Notes

The caramel sauce can be poured into an airtight glass container and stored in the refrigerator for up to 2 weeks.